Garden Vegetable Ceviche

Bring a taste of Belize into your own home with this wonderful garden vegetable ceviche recipe
Garden Vegetable Ceviche

MomsGoodEats

While all of the food on our recent trip to Belcampo Belize was out-of-this-world delicious, one dish particularly stands out, and it just happens to be one we order daily — the garden vegetable ceviche. 

The vegetables used in the dish may change depending on what is fresh, but the ceviche is always delicious. I see it as a side dish at home instead of a salad, but it works equally well as an appetizer or a main course with a salad. Your choice!

This recipe is courtesy of Chef Renee of Belcampo Belize.

1
Servings
1579
Calories Per Serving
Deliver Ingredients

Ingredients

For the ceviche

  • 1/2  Cup  chokes/chayote (or daikon radishes), cut into matchsticks
  • 1/2  Cup  green peppers, cut into matchsticks
  • 1/2  Cup  zucchini, cut into matchsticks
  • 1/2  Cup  pickled red onion (see additional recipe below, if needed), cut into matchsticks
  • 1/2  Cup  cucumbers, diced
  • 1/2  Cup  coconut water
  • Juice from 2 limes
  • 2  Tablespoons  honey
  • 2  Tablespoons  cider vinegar
  • Cloves garlic, smashed and rough chopped
  • Finger of grated ginger
  • Salt and pepper, to taste

For the pickled red onion

  • 1/2  Red onion, sliced
  • 1/2  Cup  white vinegar
  • 2  Tablespoons  sugar

Directions

For the ceviche

Prep vegetables.

Combine all of the other ingredients in a bowl.

Add vegetables and place all ingredients in a gallon ziplock bag and refrigerate for at least 3 hours.

Strain and serve.

Garnish with mint or cilantro (optional).

For the pickled red onion

Combine all ingredients.

Let the dish rest while preparing the ceviche.

Nutritional Facts

Total Fat
59g
84%
Sugar
86g
96%
Saturated Fat
31g
100%
Cholesterol
3mg
1%
Carbohydrate, by difference
251g
100%
Protein
35g
76%
Vitamin A, RAE
292µg
42%
Vitamin B-6
3mg
100%
Vitamin C, total ascorbic acid
1927mg
100%
Vitamin K (phylloquinone)
121µg
100%
Calcium, Ca
369mg
37%
Choline, total
141mg
33%
Copper, Cu
2mg
0%
Fiber, total dietary
33g
100%
Fluoride, F
15µg
1%
Folate, total
328µg
82%
Iron, Fe
21mg
100%
Magnesium, Mg
277mg
87%
Manganese, Mn
3mg
100%
Niacin
16mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
615mg
88%
Riboflavin
2mg
100%
Selenium, Se
5µg
9%
Sodium, Na
3179mg
100%
Thiamin
2mg
100%
Water
255g
9%
Zinc, Zn
5mg
63%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.